Lemon-Caper Aioli


  1. In a blender or food processor add vinegar, lemon juice, black pepper, capers and garlic. Puree mixture then add garlic and egg yolks and continue to puree.
  2. With machine running, slowly drizzle in olive oil until all is gone.
  3. Refrigerate mixture until needed. It will last 6 days under refrigeration.


  • 1 tsp capers
  • 3 egg, yolk(s)
  • 2 Peak Fresh Produce® Garlic, Clove(s)
  • 2 juiced Peak Fresh Produce® Lemon(s)
  • 1 tsp pepper, freshly ground
  • 1 1/2 cups Piancone® Oil, Olive, Extra Virgin
  • 1 tbsp vinegar, apple cider